Mediterranean Diet Classic Thai Green Curry

Elevate your plant-based meals with this Mediterranean Diet Classic Thai Green Curry, a vibrant fusion of Southeast Asian flavors and heart-healthy Mediterranean ingredients. This recipe features a creamy, aromatic base made with light coconut milk, green curry paste, and extra virgin olive oil, perfectly marrying bold spices with wholesome freshness. Packed with nutrient-rich vegetables like eggplant, zucchini, red bell pepper, and cherry tomatoes, this curry is bursting with color, flavor, and texture. Infused with kaffir lime leaves, fresh ginger, and Thai basil, it delivers an authentic Thai experience with a Mediterranean twist. Ready in just 50 minutes, this easy one-pan dish is served over fluffy jasmine rice, making it a comforting and satisfying option for busy weeknights or elegant gatherings. Perfect for fans of healthy, globally inspired cuisine!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 Onion, medium, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Green curry paste
• 1 Eggplant, medium, cubed
• 1 Zucchini, medium, sliced
• 1 Red bell pepper, sliced
• 400 ml Coconut milk, light
• 200 ml Vegetable stock
• 200 grams Cherry tomatoes, halved
• 3 Kaffir lime leaves
• 1 cup Thai basil leaves
• 1 Lime, juiced
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 servings Cooked jasmine rice

Directions

Step 1

Heat the extra virgin olive oil in a large pan over medium heat.

Step 2

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 4

Add the green curry paste and cook, stirring, for another minute.

Step 5

Toss in the cubed eggplant, sliced zucchini, and sliced red bell pepper, and stir to coat with the spice mixture.

Step 6

Pour in the light coconut milk and vegetable stock. Stir well to combine.

Step 7

Add the halved cherry tomatoes and kaffir lime leaves. Bring the mixture to a gently simmer.

Step 8

Lower the heat and let it simmer uncovered for 15-20 minutes, or until the vegetables are tender.

Step 9

Stir in the Thai basil leaves, lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 10

Remove from heat and let the curry rest for a few minutes to allow the flavors to meld.

Step 11

Serve the green curry over cooked jasmine rice, garnished with additional Thai basil leaves if desired.

Nutrition Facts

Serving size	(2436.5g)

Amount per serving	% Daily Value*
Calories	1873.2

Total Fat 53.3g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2357.5mg	0%
Total Carbohydrate 316.4g	0%
Dietary Fiber 29.6g	0%
Total Sugars 31.5g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 752.3mg	0%
Iron 32.4mg	0%
Potassium 3780.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 9.8%

Carbs: 65.4%